Keto Lemon Crinkle Cookies
Makes: about 18 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10–13 minutes
Ingredients
- 2 cups fine almond flour
- ¼ cup coconut flour
- ⅓ cup powdered erythritol or monk fruit sweetener, plus extra for rolling
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup softened butter or coconut oil
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat and prepare: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
- Cream the butter and sweetener: In a separate bowl, beat the softened butter or coconut oil with the sweetener until well combined.
- Add wet ingredients: Beat in the egg, lemon juice, lemon zest, and vanilla.
- Make the dough: Add the dry mixture to the wet mixture and stir until a soft dough forms. Let it rest for 5 minutes so the coconut flour can absorb moisture. If it feels sticky, chill it for about 30 minutes.
- Shape and coat: Scoop out roughly 1 tablespoon of dough per cookie and roll into balls. Roll each ball in extra powdered sweetener. For a more pronounced crinkle effect, roll them once more just before baking.
- Bake: Place the balls on the prepared sheet, leaving space between them. Gently press each one to flatten slightly. Bake for 10–13 minutes, until the edges are set. The cookies will be soft when hot.
- Cool: Leave them on the baking sheet for 10 minutes, then transfer to a rack to cool completely. They firm up as they cool.
Tip: Use powdered sweetener for a smoother dough and coating. Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
